A Wee Pinch of Sugar

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Changing Times

October 22, 2018 By Rachel Leave a Comment

It feels like everything has changed but nothing has changed – Food and cooking remain the constant familiar ingredients in daily life.’ 

When I started writing A Wee Pinch of Sugar over 6 years ago, I thought it would be a good way to keep my brain active as I had given up full time work. I thought long and hard about topic as mainly I really wanted to continue writing. It had always been a big part of my work although food had never played a significant part. Food was more central to my personal and family life.  I had been interested in food since my schooldays and had also been cooking since I was tall enough to reach the kitchen table.  The blog would be a way of sharing my recipes along with the odd piece of food news that I thought might be of interest to readers.  That was my plan but somewhere along that road, things got busy; extra pages were added to the blog,  I started writing reviews and got more involved in the Scottish food scene. 

Changing Times

Fast forward 6  years, life has changed and is still changing. When I started the blog my boys were still living at home. My kitchen was a daily hive of activity; food was constantly being prepped and big filling dinners to feed 3 hungry men made.

Changing Times

The boys became interested in cooking and while it’s a big kitchen, some days we were vying for space on the worktops. There were friendly arguments about who was the best cook. I knew the answer but the arguments and comments were very funny.

As I said, life was changing. The boys were at university in Glasgow and eventually both moved to the city. Hunger obviously got the better of them as most weekends they drifted home and the kitchen chaos would return. It was a noisy busy place and I loved it. Fast forward a year or so and the change is more noticeable; the house and the kitchen are quieter. Last year We said a tearful goodbye to no 1 son as he headed off to a new job and life in USA. It wasn’t long before life changed and in July he came home to get married and is now back settled in USA with his lovely wife.

No 2 son remains in Glasgow but he’s still never far off my radar, especially when it comes to food.

Changing Times

I enjoy my regular trips to the west end of Glasgow to meet up with him. He knows where the best coffee is served and always has a recommendation for a quick lunch or dinner. It also give me the chance to indulge in a bit of food shopping in the eclectic mix of the west end. He has the best fishmongers, bakeries and specialist shops right on his doorstep. His local shops have become mine, despite being 17 miles away. His freezer has become a store for those ‘I couldn’t help myself and cooked more food’ meals. It’s true that food connects people. I drive him crazy by constantly asking what he’s having for dinner and telling him what he’s got in the freezer. 

Back at the mothership, I enjoy the peace and stillness in the house. But the kitchen is the difficulty; cooking for 2 is a rather ordered affair. I’m often heard saying ‘there’s always a spare seat at my table’. With a table that can seat 14, believe me, there are plenty of spare seats. 

Mr G regularly travels overseas with work and thankfully he is more than happy to have home cooked food when he’s at home. After eating in restaurants for 2 weeks, nothing says ‘you’re home’ more than the smell and taste of a home cooked meal. 

Despite missing the hustle and bustle of a busy kitchen, I’ve also come to enjoy the times I cook when I’m alone.There’s a quiet pleasure to be had from throwing a few ingredients in a pan and enjoying a solo meal.

No 1 son, despite living in USA hasn’t escaped my food obsessions. We regularly exchange pics of what we’re having for dinner or I send him recipes for healthy meals. I know he doesn’t need them but it’s my way of keeping the spirit of ‘food brings people together’. Occasionally I even ask for advice as he is my expert when it comes to BBQ food, smoking food and cooking with spices.

Changing Times

Changing Times

We might not be sitting down to dinner on a weekly basis but the conversations are still there. 

It’s not only the boys that life has changed for. The past year has seen some changes in my own physical health. A few surgeries and accidents have taken their toll and daily life at times has, and continues to be challenging. A ban on what to me is normal gardening means I’ve become a dab hand with a pair of secateurs. Long handled tools have made it easier, and frustrating as it is there’s still plenty of manageable and lighter jobs to be done.

Changing Times

Constantly by my side are the dogs and the long walks have become shorter but again, the pleasure is still there.

Changing Times

Like the rest of the family, they’re happy being in the kitchen, preferably when a chicken is being stripped of a roast is being carved. 

Changing Times

I’ve learned that I can still achieve the same results in the kitchen by sitting at the table to prep meals. The pleasure is still there – it’s fine to do things differently. The blog will be also be changing and will reflect these lifestyle changes and experiences. 

It feels like everything has changed but nothing has changed – Food and cooking remain the constant familiar ingredients in daily life.

I can still feel the rhythm of those busy days. But, my family has changed and they will continue to evolve and enjoy their new lives.   They, and we will come and go throughout the year; just as each changing season brings something new, I will look forward to the chats, the pictures, the catch ups on FaceTime and more than anything, the visits and there not being an empty seat at my table. 

Filed Under: -Uncategorized-

It’s Salmonlicious time in ‘Scotland’s Larder Live’ at Royal Highland Show

June 19, 2015 By Rachel Leave a Comment

scottish larder board

Scotland’s Royal Highland Show is underway and for the first time it will feature ‘Scotland’s Larder Live’, a food extravaganza bringing Scotland’s larder to the fore. Showcasing a diverse range of quality, Scottish produce, Scotland’s Larder Live will be a dynamic, experiential food show, promoting and celebrating the country’s food provenance, regionality and seasonality.

As one of Scotland’s favourite foods and top exports, Scottish Salmon is sure to be a favourite with visitors.The Royal Highland Show is the only food event in Scotland that links the farmer and the food producer together and  Scottish salmon farmers with their  reputation for producing superior quality fish will  be on hand to explain  how they farm this fantastic fish.

There’s an opportunity to see cookery and BBQ demonstrations on the Scottish Salmon Producers stand –A01 in Larder Live, and of course there will be tasty samples of the ‘salmonlicious’ dishes being cooked.

love scottish salmon

I’ll be there on Saturday and Sunday cooking some quick and easy salmon recipes, including honey and Ginger Thai style Scottish salmon, Sticky Scottish salmon kebabs and pan fried salmon with salsa verde. There will also be tasty canapes to sample, including pea & mint pancakes with smoked Scottish salmon and creme fraiche. And for those keen to try the recipes at home, a new recipe booklet produced by Scottish Salmon Producers will be available at the show.

Lots of tasty Scottish Salmon samples on The Scottish Salmon Producers stand

Lots of tasty Scottish Salmon samples on The Scottish Salmon Producers stand

Scottish salmon is such a healthy and versatile fish and visitors will find lots of ideas for cooking midweek meals or using salmon as the centerpiece for a special meal.

Impress your guests with this 'Honey and Ginger Thai Style Scottish Salmon

Impress your guests with this ‘Honey and Ginger Thai Style Scottish Salmon

The impressive Pea and Mint Pancakes with Scottish Smoked Salmon and Creme Fraiche are ideal canapes for serving with drinks.

These impressive Pea and Mint Pancakes with Scottish Smoked Salmon and Creme Fraiche are ideal canapes for serving with drinks.

 

Scottish Salmon is great on the BBQ and this Barbecued Scottish Salmon with Noodles is a great alternative to burgers and sausages

Scottish Salmon is great on the BBQ and this Barbecued Scottish Salmon with Noodles is a great alternative to burgers and sausages

 

The Royal Highland show is open until 6pm Sunday 21st June – come along and ‘Love Scottish Salmon’ on stand A01 in Larder Live

Filed Under: -Uncategorized-, Fish, Food News

Show the love for pumpkins

October 7, 2014 By Rachel Leave a Comment

Pumpkins are for eating, not just for Halloween

Pumpkins are for eating, not just for Halloween

Call me a killjoy, if it was Christmas you could call me Ba Humbug, but I really dislike the waste of  food at Halloween. I saw it when my own kids were young, bags of sweets and fruit from trick or treating, and of course the huge numbers of pumpkins that are wasted. Okay, that’s the lecture over so let’s look at loving and eating pumpkins this year.

I was delighted to find a great big pumpkin in my veg bag delivery this week and even more delighted to find that it also included a recipe for spicy pumpkin soup. My bag comes from Bellfield Organics and they’re always happy for me to include the recipe in blog posts. I’m on a mission this month to think outside the pumpkin. It’s not just for Halloween, it’s for eating. Make soup, use it it casseroles, roast it, make it cakes, whatever you do, cook pumpkin and eat it.

This gorgeous pumpkin was in my organic veg bag this week

This gorgeous pumpkin was in my organic veg bag this week

This was quite a big pumpkin and I still have more than half leftover. The pumpkin seeds can also be used so don’t thrown them away. I’ll be roasting them in oil and using in salads and snacks.

Don't throw the seeds away, roast and use in salads or as snacks.

Don’t throw the seeds away, roast and use in salads or as snacks.

This is the first of several recipes I’ll be posting this month and I hope it encourages you to be adventurous with pumpkins while they are in season.

Warming and spicy pumpkin soup

Warming and spicy pumpkin soup

Show the love for pumpkin.
Print Recipe
A delicious warming and seasonal soup. Add more spice or fresh chilli if you prefer a spicier soup.
Servings Prep Time
-6 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
-6 people 15 minutes
Cook Time
20 minutes
Show the love for pumpkin.
Print Recipe
A delicious warming and seasonal soup. Add more spice or fresh chilli if you prefer a spicier soup.
Servings Prep Time
-6 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
-6 people 15 minutes
Cook Time
20 minutes
Ingredients
  • 1 tbsp rapeseed oil
  • 1 medium red onion - chopped
  • 3 garlic cloves - crushed
  • 1 kg pumpkin - chopped
  • 300 g potatoes - chopped
  • 1 tsp ground corriander
  • 1/2 tsp dried chilli flakes Or 1 tsp dried chilli powder
  • 1 litre Stock - Vegetable or Chicken
  • 200ml Creme Fraiche - half fat if preferred
  • Salt and freshly ground black pepper
Servings: people
Instructions
  1. Heat the oil in a large pan, add the onion and garlic, cook gently for about 3 minutes or until the onion has softened.
  2. Add the pumpkin and the potato and continue cooking for 5 minutes.
  3. Add the chilli flakes and coriander and cook for a 1 minute.
  4. Add the stock, bring to the boil, reduce the heat and simmer for 10 - 15 minutes until the vegetables are tender. Blend until smooth and stir in cream. Adjust seasoning as required.
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Filed Under: -Uncategorized-, Seasonal, Soups & Starters, Vegetarian

The Stockbridge Restaurant

June 3, 2014 By Rachel Leave a Comment

Being asked to review Edinburgh’s Stockbridge Restaurant was a real pleasure for me as Head Chef and proprietor Jason Gallagher is part of  the Slow Food UK Chef Alliance, an organisation I wholeheartedly support. Jason is one of the 24 Scottish chefs in the alliance and has also been well recognised for his contribution in the hospitality industry with previous awards from the Scottish Chef Awards for City Chef of the Year, 2 AA Rosettes , Gold Award from the Edinburgh Restaurant Association and awards from Eat Scotland.

Jason Gallagher, Chef Patron at the Stockbridge Restaurant

Jason Gallagher, Chef Patron at the Stockbridge Restaurant

All Chef Alliance members are encouraged to use seasonal and Forgotten Foods, whilst actively supporting the country’s small scale and good quality local producers. No problem with that at the Stockbridge, as both the a la carte and the set menus change regularly to reflect seasonality with clear references  to the restaurants local suppliers on menus.

The Stockbridge is almost secretly located in a basement in Stephens Street in the popular and quirky Stockbridge area of Edinburgh and offers classically cooked food with a modern  twist. The richness from the painted black entrance and  fairy lights is carried through into the restaurant, where the black walls, with large mirrors and colourful artwork give an uplifting but  rich and sumptuous feel to the room.

The rich and luxurious interior at the Stockbridge Restaurant

The rich and luxurious interior at the Stockbridge Restaurant

 

The black and

The black and gold decor with colourful artwork give the restaurant a rich lavish feel.

The staff were extremely welcoming  and were more than happy to discuss the menu and answer my questions about ingredients and sourcing. The warm homemade bread served with a tiny jug of  olive oil, flavoured with chives  chervil and mustard was wonderfully moreish,  a simple and delicious touch. The small and tasty amuse bouche of Serrano ham, Mozzarella  and tomatoes that followed was equally tasty, so far, an encouraging start to our meal.

With both us being game lovers we both opted for for the spiced pigeon breast with duck liver pate.  It was served with wild mushrooms, onions, pancetta and a red wine sauce. The pigeon was perfectly cooked, pink and moist well complemented  by the earthy flavours of the other ingredients, making it a rich and flavoursome dish.

Our like of rich flavours continued with our choice of mains and neither of us  were disappointed. My generously portioned moist and perfectly flaking grilled halibut was not overpowered by the Arran mustard sauce or the  accompanying grilled pancetta, spinach and wild mushrooms. It was served with sauteed heritage potatoes, arranged like tiny standing stones and finished with a perfectly cooked soft quails egg.

Grilled halibut

Grilled halibut

Our other main of pork fillet wrapped in pancetta delivered equally on flavour. It was served with meltingly tender pork belly, cheeks, crispy ear, sweet potato and a delicious jus. Pork fillet can be quite uninteresting but this almost  nose to tail dish had different levels of  rich flavour and texture, with small nuggets of black pudding, making it an incredibly good meal.

The choices for dessert were never going to be difficult for us with two of our favourites among the combinations on offer, rhubarb crumble and chocolate brulee.  Firstly, the mood was set with a pre dessert of Jason’s own passion fruit sorbet. The perfect palate cleanser after our meal, it was tart, tangy and exceptionally refreshing.

Of course, as you would expect our desserts were far more decadent and lush than just crumble and brulee.  Rhubarb and nut crumble suggests a comfort pudding; one that would be perfect for my partner, but a more  sophisticated hand had elevated the crumble to more of an elegant ‘pudding’. Served with a deliciously smooth and creamy vanilla sauce and praline ice cream, they were the ideal comfort partners.

The chocolate brulee dessert was more of a chocolate heaven and not the death by chocolate I thought I might be treating myself to. Served with a soft, moist and  slightly gooey chocolate brownie, white chocolate mousse and milk chocolate ice cream it was light with sensational chocolaty flavours.

 

A heavenly chocolate dessert

A heavenly chocolate dessert

 

Without a doubt our meal at the Stockbridge had all the ingredients for an exceptional meal. It ticked all the boxes,  Jason’s affiliation to  Slow Food’s Chef Alliance,  the restaurants sourcing policy for seasonality and local ingredients and the star of the show, the food  delivered what it promised, an informal take on fine dining.

The Stockbridge offers the perfect ambiance for a relaxing  meal. For a small restaurant, I was impressed that it hadn’t been overfilled with tables, still allowing for a more intimate dining experience.

Both the a la Carte and the set menu offered a good balance of choices between meat, vegetarian and fish and diners can chose between both menus. The set menu offers excellent value at 3 courses for £24.95.

 

Photography credit – The Stockbridge Restaurant.

 

 

 

Filed Under: -Uncategorized-, Restaurants, Reviews

Secret Herb Garden

May 20, 2014 By Rachel Leave a Comment

Orange mint and Strawberry mint are some of the first plants to catch my eye as I walk around Edinburgh’s latest secret attraction with owner Hamish Martin. The Secret Herb Garden in the rural Pentland area is indeed a hidden gem, away from the hustle and bustle of the nearby city. The mention of the word secret tells me I want to be part of it and believe me, this is definitely a secret worth sharing. I’m excited by these two mints, but Hamish tells me has another 58 varieties of mint in the garden. Can you imagine 60 varieties of mint in the one garden?  Being a lover of  herbs, this was my child in a sweetie shop moment.

Edinburgh's Secret Herb Garden, a secret worth sharing.

The Secret Herb Garden, a secret worth sharing.

Set over 7.5 acres, the garden is set out on the site of the former Dam head organics. The brainchild of Hamish and Libby Martin, the couple discovered the place when they were house hunting two years ago and at the beginning of May fulfilled their dream when the Secret Herb Garden opened the gates to public. After two years of renovations it really was a dream come true for them.

Hamish and Libby with adorable baby Violet

Hamish and Libby with adorable baby Violet

When I visited, final touches for the opening day were well underway and it was easy to see that as the place evolves, this will be no ordinary garden and nursery. Most of us are familiar with the usual selection of everyday culinary herbs, parsley, rosemary, sage and thyme, I grow these in my own garden and constantly use them when I’m cooking. In the Secret Herb garden however, the definition of a herb has a much broader meaning. Here, plants that we might view as weeds, have pride of place.

When I met Hamish at a Slow Food Edinburgh Dinner the previous week, he had given me a glass of Sticky Willy Beer. In my mind a weed, and one that given us hours of pleasure as child as we played the ‘sticky willy game, sticking the plant to each other’s backs. And here was I drinking a delicious beer and eating a tasty sticky willy salad. How times change!

Made in Scotland from Sticky Willy. Hamish's homemade beer

Made in Scotland from Sticky Willy. Hamish’s homemade beer

 The Secret Garden is the perfect haven of peace and tranquillity.Visitors will find a warm welcoming place, set out to ensure there’s space for everyone.  A retreat where people can relax and enjoy the moment, being among herbs and aromatic plants.

Take time to relax and enjoy the scent from the herbs and aromatic plants in the greenhouse

Take time to relax and enjoy the scent from the herbs and aromatic plants in the greenhouse

 

Or if you prefer a more comfortable seat, stretch out on one of the big comfy sofas.

Or if you prefer a more comfortable seat, stretch out on one of the big comfy sofas.

It might be a secret garden but nothing is hidden away.  A cafe, tastefully designed by Libby will be stocked with homemade cakes, salads, from the garden and other locally sourced food.

Fill a picnic basket and enjoy some freshly made food from the cafe

Fill a picnic basket and enjoy some freshly made food from the cafe

Picnic baskets can be filled with fresh food from the cafe and enjoyed outside, or on the comfy sofa’s that look completely at home, dotted around greenhouse. There are open and relaxing spaces  for everyone to unwind.

Relax with coffee and a piece of delicious homemade cakes

Relax with coffee and a piece of delicious homemade cake

Interestingly the nursery has been established with a helping hand from one of the country’s leading herb experts. The mother stock came from the South Gloucestershire garden of  Hamish’s friend and leading herb specialist Jekka MacVicar. There’s  also an emphasis on specialist Scottish herbs with stock from the Poyntzfield herbs on the Black Isle in the north of Scotland.

 Hamish has an infectious enthusiasm for herbs and there are some plants that some visitors will find unusual. Chick weed and nettles, weeds you may think, but a visit to the Secret Garden will make you think again. How often have you pulled them out, casting the plants aside as a nuisance. Every plant has it’s place and as far as Hamish is concerned, weeds are just plants in the wrong place.

Edible flowers and wild salads. Just some of the freshly grown produce available from the Secret Herb Garden

Edible flowers and wild salads. Just some of the freshly grown produce available from the Secret Herb Garden

Most can can be included in salads and many are amongst the selections of the popular herbs the Secret Herb Garden supply to a number of Edinburgh restaurants. You’ll also find the Secret Herb Garden stall at the Sunday Stockbridge Market.

Herbs from the Secret Herb Garden are available at the regular Stockbridge Market

Herbs from the Secret Herb Garden are available at the regular Stockbridge Market

Walking through the garden, the greenhouses and the raised beds you’ll find an exceptional range of varieties of different herbs. Twelve varieties of Rosemary, several varieties of sage and there’s even a cola pelargonium, and yes, the smell is just like the sweet and sugary drink.

'Rosemary for remembrance'

‘Rosemary for remembrance’

There are so  many different connections to the plants throughout the garden. An enormous old fuel tank has been cleverly converted to house a therapy room that will be used by a herbalist and aromatherapist. A magnificent Esse stove has been installed in the building housing the school and eventually this will be the base for a number of courses, including herbalism, cookery and making cosmetics, all with natural links to the onsite source of herbs. Also within the school area is a drying room where herbs and flowers can dry on hessian covered trays at the optimum temperature of 37 degrees.

Beyond the main herb garden an orchard has been planted with traditional Scottish apple trees, pears and medlars.  At the far end of the orchard, there are several bee hives and the first bee keeping course, under the expert eye of bee keeper, Brian Pool has already been held.

Dusk over the orchard where several varieties of  native Scottish Apple trees have been planted

Dusk over the orchard where several varieties of native Scottish apple trees have been planted

There’s so much going on at the Secret Herb and there’s no doubt that this is a garden with all the ingredients to grow and flourish. Libby’s love of vintage furniture is evident in the many pieces of furniture around the place and Hamish’s collection of old gardening tools will all add to the character of this attractive and inspiring place. Opening the garden has fulfilled a dream for Hamish and Libby but as this place progresses I think they will be amazed at how far that dream will take them in their future lives.

 My visit has certainly inspired me to expand the range of herbs I grow in my own garden and also to look closely at plants I class as weeds.

The Secret Herb Garden

32a Old Pentland Road

Lothian urn

Edinburgh

EH10 7EA

 Open every day 10am – 4pm.

 Twitter @secretherbgarde

Filed Under: -Uncategorized-, Gardening, Lifestyle

Three Sisters Bake, Delectable Recipes for Everyday.

May 18, 2014 By Rachel Leave a Comment

 

My review of Three Sisters Bake, Published in May issue of Scottish Home and Country.

image

Three Sisters Bake: Delectable Recipes for Everyday
by Gillian, Nichola and Linsey Reith
published by Hardie Grant
£20
ISBN: 978-1-74270676-4

It’s refreshing to see a new cookbook that’s Scottish and not written by celebrity chefs. The Three Sisters Bake: Delectable Recipes for Every Day, featuring beautiful bright food, is the icing on the cake for Renfrewshire sisters, Gillian, Nichola and Lindsay Reith. The book follows the success of their casual café dining and craft boutique, Three Sisters Bake, situated in the small and historic village of Quarriers, in Bridge of Weir.

Gillian says their approach to food is simple: “Delighting the senses, cooking delicious things that look as good as they taste to enjoy with friends and family”. With a granny owning a sweet shop, their mum a home economics teacher, and the girls’ experience of cooking and tasting their way around the world, the sisters are now following their culinary dream. Three Sisters Bake: Delectable Recipes for Every Day is so much more than just another baking book, with its eclectic range of hearty classics, along with modern and quirky recipes. The youthful, energetic and fresh feel of the book, with warm, lively stories behind the food will appeal to all levels of home cooks. There’s the occasional wee Scottish twist, with recipes for lazy brunches, including the traditional Tattie Scone Stack, made with the famous Stornoway Black Pudding. Heartier classics for dinners include Chicken and Ham Hock Pie along with a Swanky Mac and Cheese. There are appealing sharing platters and lighter lunches of colourful soups and salads such as Barley and Blueberry Salad and Lentil and Apricot Soup.
The girls’ love of colour is evident in the beautifully styled photographs. Eye catching dishes like Salmon Sandwich with Beetroot and Walnut Pâté and Tomato, Rocket and Feta Soup, show the recipes at their best. Scenic shots of the Scottish countryside, picnics on the beach, vintage crockery and fresh flowers, all add to the appeal of the book. RG

 

 

 

Filed Under: -Uncategorized-, Books, Reviews

Gigha Halibut

April 30, 2014 By Rachel Leave a Comment

Mention Scotland’s abundant food larder and salmon is usually first up when it comes to fish. Quite rightly so, the King of fish enjoys the success of being  one of the jewels in Scotland’s food crown. However, another jewel,  recognised by judges at  this years BBC  Food and Farming Awards is Gigha Halibut 

… 

Read More »

Filed Under: -Uncategorized-, Food News

Supporting Scotland’s Food and Drink.

February 11, 2014 By Rachel Leave a Comment

 

Scotland’s local produce is playing a key part in the country’s food revolution and we should all do more to promote it, according to the Rural Affairs Secretary.

Richard Lochhead has written to all 108 agricultural shows taking place in Scotland this year to ensure as much Scottish food as possible is sold at the events.

He also announced nearly £5,000 in funding for the Crail Food Festival through the Community Food Fund, which is funded by the Scottish Government.

Speaking at the NFUS AGM in St Andrews, Mr Lochhead said:

“The raw materials needed for our food and drink industry is provided in communities across Scotland, enabling us to supply high quality products that are in great demand across the world.

“Much of this spectacular produce is right here on our own doorstep, from Scotch Beef and Lamb, to Scottish farmed salmon, and many other Scottish foods, not to mention the best malt whiskies in the world.

“With a surge in the number of food tents at events, showcasing our food and drink is now a major part at many of our famous agricultural shows. However, it would be fantastic to see as much as possible of the food and drink sold at our shows being locally produced, and be able to tell people of its journey from farm to fork and grain to glass. That’s why I have written to all of our shows, asking them to do this where possible and participate in our food revolution.

“Scotland’s food provenance is a major selling point and we know visitors prefer to buy food and drink with a story behind it – where, when, how and by whom it was produced. Local produce is key to that and Fife is playing its part in this success story.

“I was delighted that Ardross Farm Shop near Elie was recently awarded the UK Farm Shop of the Year; and today I can announce that I’m granting Crail Food Festival £4,750 through the Community Food Fund to enrich what is already a really great showcase and celebration of Fife’s fabulous produce.

“Scotland’s food and drink is up there with the very best and I want our agricultural shows and local events to work with us and cement our reputation as a Land of Food and Drink. High quality products from our natural larder will create a highly enjoyable experience, so let’s make 2014 a year to remember.”

 

 

Filed Under: -Uncategorized-

Worth a Visit. BBC Good Food Show

December 2, 2013 By Rachel Leave a Comment

Food shows are always worth a visit as there’s always some thing new to see and  this years BBC Good Food show was no exception. There’s always new faces from the various reality TV shows such as Masterchef and the Great British Bake Off, along with the old favourites from the celebrity chef world.

The Winter show saw thousands of food lovers  converge on the NEC in Birmingham. With hundreds of stands, showcasing some fantastic quality food and drink products, it was the ideal place for a spot of leisurely Christmas shopping.

Well known celebrity chefs entertained the crowds at the 8  cookery stages and theatres, with a range of cookery demonstrations, and as well as being interesting and entertaining, there’s always lots of great tips on how to improve your cooking skills.  I picked up quite a few helpful hints when I attended a session with Irish chef, Rachel Allan and Yorkshires old favourite, Brian Turner.

Chefs James Martin, Rachel Allan and Brian Turner

Chefs James Martin, Rachel Allan and Brian Turner

Being part of the BBC Good Food Show Blogging Community, also gave me an opportunity to chat with some of the producers to find out more about their products. Some were lucky enough to be ‘BBC Good Food Show Bursary Award’ winners, awarded for their excellent  products  and given the opportunity to exhibit at the show.

And some just had great produce that caught my eye.

One stand I Couldn’t pass was Scotland’s Ramsay of Carluke . Andrew Ramsay was proudly showcasing his award winning, delicious  bacon, haggis , black pudding and sausage products. Andrew and his family have been producing bacon for over 150 years in Scotland’s Clyde Valley.  He had every reason to be smiling as he told me that chef  Tom Kitchen was serving Ramsay’s haggis at No 10 Downing Streets ‘St Andrew’s day’ dinner. All the products are available at stores throughout the country and on line at www.ramsayofcarluke.

Promoting Scotch beef and lamb  was Jock from Moray based MacBeths Butcher along with staff from Quality Meat Scotland. The family run butcher provides high quality beef from their own herds, with lamb and pork coming from nearby farms. There was some fantastic looking cuts of meat on their counter and lots of advice on cooking and recipe booklets from the staff at  Quality meat Scotland. Macbeths meat and game is available on line at www.macbeths.com. For further information on Scotch beef and lamb products, see www.scotchbeefandlamb.co.uk

Showcasing some of Scotland's finest produce, Andrew Ramsay & Jock Gibson

Showcasing some of Scotland’s finest produce, Andrew Ramsay & Jock Gibson

Soralina UK is a small family business selling an outstanding range of olive oils, Italian pastes and pasta.Launched in 2012, the company source their oils and other authentic products from small artisan producers in the Abruzzo region of Italy. The pastes, which  come in a range of  flavours, asparagus, artichoke, black olive and chilli, will add great flavour to dishes such as risotto, pasta or even grilled meats and fish. Further information from www. soralina.com  

A great range of olive oils and pastes from Solarina

A great range of olive oils and pastes from Soralina

One not to be missed and definitely in the deliciously different category was Pembrokeshire Beach Foods Co with their colourful,  eye catching stand. A worthy winner of a BBC Good Food Show Bursary Award, the company have cleverly used foraged seashore ingredients found on the Pembrokeshire coastline to produce a range of seaweed based products. After testing out the concept on the UK street  food scene and festivals,they went on to  develop some including fantastic tasting products such as Ship’s Biscuits,cakes, Lava Bread Pesto and seaweed flavoured butters.

Taste of the sea with Pembrokeshire Beach Foods
Taste of the sea with Pembrokeshire Beach Foods

 

Another BBC Good Food Show Bursary, ‘Edwards Cordial’ is a relatively new brand of cordials and are quite different to any others I have tasted. Using fresh natural ingredients from his local area in East Anglia, Edward has a produced a range of flavours that reflect the natural larder of the area. These include Rhubarb and Lavender, Blackcurrant and Basil , Strawberry and Mint and Spiced plum.  Delicious just  as a drink or they can included as a mixer for a cocktail.  The warming flavour of the spiced plum would work well as part of Winter cocktail or mulled wine. Further information at www.edwardscordial.co.uk 

Edwards Cordial

Edwards Cordial

Former Masterchef finalist and now Chocolatier, Ben Axford is also a very worthy recipient of a BBC Good Food Show Bursary Award. His handcrafted luxury chocolates are made using quality natural ingredients and Ben’s is the only company in the UK using vintage chocolate, chocolate from 2009 beans. I was lucky to chat with Ben and taste some of the range, including his decadent ‘Salted Caramel Collection’ ‘Two Chilli Milk Chocolate Truffles’, ‘White Chocolate and Pistchio Truffles’. If you are looking for a special chocolate gift, this range is well worth trying. Every chocolate is handcrafted and individually decorated before being placed into a luxury handmade gift box.The range of chocolate  treats are packaged in cellophane bags and finished with luxurious ribbons and labels. Definitely an ideal gift for that special person or if you want a special treat for yourself. Further information at www.benjaminchocolatier.co.uk

Luxury chocolates from Benjamin Chocolatier

I also took part in an interactive session with chef Marcus Bean in the Magimix theatre and that gave me an opportunity to use some of  their appliances. Although I own some Magimix appliances, it was good to get the chance to use some  of their other appliances, and get some useful tips from the Magimix staff.

Cooking with chef Marcus Bean

Cooking with chef Marcus Bean

My trip to the show was very worthwhile. If you are interested in food, new products and equipment or want to see your favourite TV chefs in action then this is the place to go. The next show will be the Summer Show in  June 2014 and details are available at www.bbcgoodfoodshow.com

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A Masterclass on Herbs

October 25, 2013 By Rachel Leave a Comment

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Parsley, sage, rosemary and thyme…..herbs, beautiful natural ingredients that I use in cooking on a daily basis. My approach to food has elements of ‘Let food be thy medicine’ and ‘ You are what you eat’. Read any medicinal description on herbs and it’s easy to understand why these healthgiving beauties are so beneficial when used in cooking.

Herbs and aromatic plants have always fascinated me and I doubt there’s a day passes without them being included in whatever’s being cooked for dinner. Whether it’s a few sprigs in a casserole, stuffed inside a chicken or fish, sprinkled on a finished dish, in salads or drinks; there is always a place for them in my everyday cooking.

Always willing to learn more, I was delighted to recently attend a ‘Herb Masterclass’ hosted by former Scottish Chef of the Year, Neil Forbes of Cafe St Honore in Edinburgh along with Anna Lammotte, herb ambassador from Scotland’s leading herb specialist, Scotherbs.

A great team, Neil and Anna.

A great team, Neil and Anna.

The two hosts made a great team, Anna explained in great detail about different herbs and their culinary uses, while Neil demonstrated the versatility of herbs in cooking. Neil, who is well known for his commitment to Scottish food is also a member of Slow Food UK’s Chef Alliance, supports this by championing small scale producers. He cooked several dishes, all using good quality, local and sustainable food. These included, a rissoto , chicken with tarragon and fish all delicately flavoured with a variety of herbs.

Herbilicious dishes cooked by Neil

Herbilicious dishes cooked by Neil

Anna, who is also a trained cook spoke about the popularity of edible flowers, such as lavender, borage, pansy and nasturtium, that are all commonly used to add flavour to food. At their base in Dundee, Scotherbs are experimenting with growing the Japanese herb Wasabi and basil has been grown hydroponically, which just means that the plant is grown and maintained in water rather than in the usual pot of compost.

Of course, no food demonstration would be complete without audience participation and there were several delicious appetisers for tasting, including frittata with fennel, a delicious parsley flavoured ham hough terrine along with oatcake with crowdie cheese, beetroot and oregano. Anna had brought along a wide selection of herbs and these were all tasted and inhaled throughout the session.

Delicious appetisers of ham hough terrine and tortilla

Delicious appetisers of ham hough terrine and tortilla

Like all classes at Cafe St Honore, it ended with a fantastic meal cooked by the Cafe St Honore team and gave us all a chance to catch up to exchange food news over a leisurely aromatic lunch. The main of herb dumplings with sage butter noisette, Clyde Valley tomatoes and Cafe St Honore’s own bacon was light and really flavoursome, but the star was the Lemon Verbena posset, a real ‘to die for dessert’. If there had been a bowl to lick then I would have been right there at the front of the queue. It was light, creamy, and the flavour of the lemon verbena and raspberries worked really well.

Lunch is served

Lunch is served

The day for me was extremely worthwhile; there’s always something new to learn and it’s always good to hear from experts like Anna and Neil who are both obviously passionate about the work they do.

Photography
Thanks to Lee MacGregor at Mitchell MacGregor Pr for permission to reproduce photographs.
www.mitchellmacgregor.com

Further information
www.Cafesthonore.com
www.Scotherbs.co.uk
www.slowfood.org.uk

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